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Yogurt is a fermented milk that is widely consumed in the world and is considered an ideal food from a nutritional point of view, since it carries a variety of health benefits, and some yogurts still have therapeutic properties contributing, for example, to cholesterol lowering. Aiming at this, the objective was to elaborate and evaluate microbiologically and sensorially, formulations of yogurt with cassava jelly added with probiotics. However, three yoghurt formulations were elaborated, differentiated by the partial substitution of UHT milk and powdered milk by Cajan jelly. The samples were submitted to microbiological analyzes (total coliforms, thermotolerant coliforms, E. coli and salmonella sp and fungi) and sensorial (acceptance and Revista Brasileira de Higiene e Sanidade Animal Brazilian Journal of Hygiene and Animal Sanity ISSN: 1981-2965 I

Yoghurt with cajá jeleia (Spondias mombin l.) added probiotics: microbiological evaluation and sensory acceptance